Lumpiang Togue

Lumpiang Togue Recipe

Lumpiang Togue is one of my favorite snacks. For me, it’s one of those food that whenever I see one, I gotta have one. You know what I mean?

If you haven’t tried this before, it’s sauteed bean sprouts (togue) and other vegetables, sometimes with meat, wrapped in lumpia wrappers. It’s then deep fried and usually accompanied by vinegar dip when you eat them.

To make sure you’d always have the best stuffed Lumpiang Togue, try making them at home with this recipe.

Lumpiang Togue Recipe

Lumpiang Togue (With Dipping Sauce) Recipe

Course Side Dish, Snack
Cuisine Filipino

Ingredients
  

  • Spring roll wrapper (lumpia wrapper)
  • 1/2 kg Mung bean sprouts (togue)
  • 1/4 kg Ground pork
  • 1 pc Small-sized onion chopped
  • 3 cloves Garlic minced
  • 1 pc Bouillon cube pork or beef
  • 2 tbsp Soy sauce
  • 1 pc Medium-sized sweet potato (kamote) julienned
  • 1 pc Medium-sized carrot julienned
  • Salt and pepper to taste
  • Cooking oil

For the Dipping Sauce:

  • 1 cup Vinegar
  • 2 tbsp Soy Sauce
  • 2 tbsp Sugar
  • 1 clove Garlic minced
  • 1 pc Small-sized onion chopped
  • Ground black pepper to taste

Instructions
 

  • Heat oil in a pan. Sauté onion and garlic until limp or aromatic.
  • Add ground pork. Cook until slightly brown then add bouillon cube. Season with ground black pepper. Cook meat until brown in color.
  • Add sweet potato (kamote) and carrots. Cook for 3 minutes over medium heat.
  • Add mung bean sprout (togue). Add patis (fish sauce), season with salt and pepper. Mix until well combined.
  • Cook for 2 minutes or until sweet potato (kamote), carrots and mung bean sprouts (togue) is done but still crunchy.
  • Drain excess oil and water from the mixture using strainer. Set aside and let it cool.
  • Spoon 1 tablespoon of the mixture on the lumpia wrapper and roll half-way. Fold both sides and roll leaving 1 inch of the lumpia wrapper.
  • Dab remaining 1 inch of the lumpia wrapper with water and roll again to seal. Repeat process until you finish all the mixture.
  • Heat oil in a pan and deep fry lumpia in batches until golden brown in color. Drain excess oil in paper towel. Serve hot with dipping sauce.

For the Dipping Sauce:

  • In a bowl mix together onion, garlic, sugar, vinegar, soy sauce and ground black pepper. Mix well.

Image: angsarap.net

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